Project OCHA-ZUKÉ

May 17, 2021 | Cooking Club

Try making OCHA-ZUKÉ in your kitchen

The two major components are: BROTH and TOPPINGS.

Start by picking a broth that will define the character, and general flavor profile, of your ocha-zuké. The recipe for making KELP-ENRICHED TEA BROTH offers several options for using different teas such as smoky hōji cha or toasty genmai cha in addition to delicate sencha. Or, you could choose Standard Sea Stock (that will add ocean aromas) or Kelp Alone Stock (provides a neutral backdrop for other flavors).

Next, choose your toppings.

Salmon Flakes are one popular choice. The salty-with-a-hint-of-sweetness fish pairs well with fresh herbs such as mitsuba or shiso. If you wanted to give your bowl a global twist try non-Japanese herbs such as fresh basil, dill, chives or cilantro.

Similarly, the sour punch of uméboshi plums goes well with herbs. The plums can also be nicely balanced with briny, shiny black Nori Tsukudani. or Second Chance Tea Topping (tsukudani made from spent tea leaves).

Other topping items that can be made ahead and store well for several weeks in the refrigerator are: Kelp and Mushroom Relish (pg 110 WASHOKU), Rice Friends (pg 152 KANSHA).

And you can always crumple toasted nori (or cut it into thin slivers with scissors).

Yet more topping items can be purchased at Asian groceries. Rice puffs called bubu araré can add crunch (like croutons). Calcium-rich chirimen-jako (dried miniscule sardines) add extra nutrition;  the same protein-packed, teeny dried sardines seasoned with tongue-tingling sanshō berries add spiciness. If you don’t see these fish items on the shelf, look in the refrigerated section. Naturally air-dried fish have a relatively short shelflife and most groceries will refrigerate or freeze them.

 

Toppings

Clockwise from top left: salmon flakes, bubu araré (crunchy rice puffs), kelp (repurposed into tsukudani), jako (teeny dried sardines) seasoned with sanshō berries, plain chirimen-jako (dried miniscule sardines).

Toppings

Clockwise from top left: domburi filled with rice and topped with Kelp and Mushroom Relish, cutting strips of toasted nori with scissors, full sheets of toasted nori, Kelp and Mushroom Relish (tsukudani) made with slender enoki mushrooms (LOTS of mushrooms, less kelp in final photo).

Show Us Your Kitchen Project

QUESTIONS? COMMENTS?
Ready to SHARE YOUR KITCHEN PROJECT with others?

KITCHEN CULTURE Cooking Club members, head over to our Facebook Group. Not yet a member? Please join – membership is opt-in and free of charge.

Looking forward to seeing what you’re making in your kitchen…

Thanksgiving Rituals in Japan

Thanksgiving Rituals in Japan

In Japan, rice is more than just sustenance. It holds symbolic and sacred significance. Rice yield was also a measurement of wealth during the Edo Period (1603-1868). Early records of rituals celebrating the harvest and entreating future prosperity, called nii namé...

Chawan Mushi (Steamed Egg Custards)

Chawan Mushi (Steamed Egg Custards)

Silky, savory egg custards called CHAWAN MUSHI 茶碗蒸し are served in cups with a spoon. The egg and dashi mixture is delicately seasoned with mirin and light-colored soy sauce. Various tidbits such as mushrooms, ginko nuts, chicken, shrimp or kamaboko (fish sausage) can...

PROJECT Serving Chawan Mushi

PROJECT Serving Chawan Mushi

This PROJECT is about serving chawan mushi, a dish that requires heatproof cups to cook the egg custards in and to bring them piping hot to table. Because Japan's food culture places importance on the presentation of food, often specialized tableware is chosen....

PROJECT Setting the Autumn Table

PROJECT Setting the Autumn Table

This project PROJECT is about setting the table... to set the stage for autumn's culinary pleasures. One simple and fun way to do this is by choosing fall-themed HASHI OKI (choptsick rests). Pictured above are a few of the options: autumnal maple leaves, chestnuts,...

Recent Posts & Projects